Farro risotto with green emulsion and egg a la Polignac

Hack the chicken wings, backbones, necks and feet through the bones with a cleaver.

Put in a pot with carrots, leek, onions, garlic, thyme, peppercorns, white wine and water; cook on low for three hours. The stock can be made ahead and frozen.

Blanch the spinach, watercress and parsley: boil a minute, transfer immediately to ice water, drain and squeeze out excess moisture with paper towels.

Blend the greens with hot chicken stock in a powerful blender, then add chunks of butter and parmigiano reggiano. Variation: for vegetarian, use vegetable stock and olive oil.

In a hot frying pan, toast the farro in olive oil to a light colour to release its nutty flavour; add the shallots.

Deglaze with a splash of white wine and reduce to dry.

Add the hot stock in two additions, stirring every so often until cooked through. Cream or butter can be added at the end; here it is left out.

Grate parmigiano reggiano over and set aside.

Coat a ramekin with parmigiano reggiano, add the egg and bake in a water bath 8 to 10 minutes, keeping the yolk runny.

Let cool and unmold.